CN102349569B - Method for keeping myrica rubra fresh by using plant essential oil - Google Patents
Method for keeping myrica rubra fresh by using plant essential oil Download PDFInfo
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- CN102349569B CN102349569B CN 201110280476 CN201110280476A CN102349569B CN 102349569 B CN102349569 B CN 102349569B CN 201110280476 CN201110280476 CN 201110280476 CN 201110280476 A CN201110280476 A CN 201110280476A CN 102349569 B CN102349569 B CN 102349569B
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Abstract
The invention discloses a storage and fresh-keeping method for myrica rubra. The method comprises the following steps of: selecting myrica rubra fruits which are picked in sunny days and almost matured and do not have mechanical injury or disease and insect pest, and pre-cooling the myrica rubra fruits; uniformly spraying an ethanol solution of citral or thymol to the surfaces of the pre-cooled myrica rubra fruits, wherein the concentration of the citral or the thymol in the ethanol solution of the citral or the thymol is 25 to 500mu L/L, and 5 to 10mL of ethanol solution of the citral or the thymol is used in each kilogram of myrica rubra fruits; and directly packing the myrica rubra fruits by using cartons or putting the myrica rubra fruits into perforated plastic boxes and then packing the myrica rubra fruits by using the cartons, and storing. By using the storage and fresh-keeping method for the myrica rubra fruits, the original quality can still be kept and the complete fruit rate is over 95 percent after the fruits are stored for one month.
Description
Technical field:
The present invention relates to the storage technique of fruit, be specifically related to a kind of method with the fresh-keeping red bayberry of plants essential oil.
Background technology:
Red bayberry (Myrica rubra L.Zucc.) belongs to Myruca ceas (Myricaceae) Myrica(Myrica)s (Myrica), for China's special product fruit, mainly is distributed in the provinces such as Zhejiang, Fujian, Soviet Union, Jiangxi, and wherein the red bayberry kind with Zhejiang Province is maximum, quality is best.Red bayberry has higher nutritive value and health care is worth, and favored by the consumer.Red bayberry is rich in multiple organic acid, not only participates in metabolism and the oxidation-reduction process of sugar in the body directly, can also strengthen permeability and the reducing blood lipid of capillary; The anthocyanin that contains in the red bayberry, vitamin C, Cobastab have positive role to cancer-resisting; Red bayberry has inhibitory action to bacteriums such as Escherichia coli, shigella dysenteriaes, can control dysentery stomachache, and more than person has good effect to diarrhea.Yet the Waxberry fruit maturation is high temperature and rainy season, its special construction, and it is vigorous to adopt rear breathing, and storage and transportation are very difficult, and the normal temperature shelf life only has 2～3d.Rotting is that Waxberry fruit is adopted one of principal element of rear quality deterioration, and Waxberry fruit is adopted rear pathogenic bacteria and mainly contained saccharomycete (Saccharomyces), Candida (Candida), Penicillium notatum (Penicillium), bud branch mould (Cladosporium), Aspergillus (Aspergillus) and fusarium (Fusarium) etc.Therefore, to adopt rear rotting be one of fresh-keeping technical difficult points of Waxberry fruit in control.
Current, Waxberry fruit is carried out fresh-keeping method mainly contain: 1) cryopreservation: Waxberry fruit can keep preferably effect in 10～15 days 0～2 ℃ of lower storage, but the hoarding demand of longer time is in conjunction with other ancillary methods; 2) controlled atmosphere: adopt high CO
2/ high N
2/ low O
2, fill nitrogen method, decompression method storage red bayberry, all obtain preferably fresh-keeping effect; 3) chemical agent: the anticorrosive additive that is applied to Waxberry preservation mainly contains salicylic acid, sodium benzoate, potassium sorbate, phytic acid, sucrose ester, ethylparaben etc., and this class anticorrisive agent has certain effect in conjunction with cryopreservation to Waxberry preservation.In addition, the patent of at present domestic relevant Waxberry preservation mainly contains: Chinese patent 03150414.0 discloses and has utilized ClO
2The method of the fresh-keeping red bayberry of slowly-releasing; Chinese patent 03150568.6 discloses and has utilized sorbic acid or dehydroacetic acid or natamycin to spray in conjunction with streptococcus lactis or Lysozyme in Aqueous Solution, and the method for utilizing the fresh-keeping red bayberry of Ozone Ice; Chinese patent 200510060287.8 discloses a kind of method of utilizing sodium Diacetate, calcium propionate and the fresh-keeping red bayberry of aqueous citric acid solution; Chinese patent 200510094022.X discloses the method with hyperoxia/high carbon dioxide fresh-keeping red bayberry; Chinese patent 200510122773.8 discloses a kind of method of utilizing high oxygen modified atmosphere fresh-keeping red bayberry; Chinese patent 200610049363.X discloses a kind of by adopting front measure in conjunction with utilizing natamycin, sec-butylamine to process after adopting, and controlled atmospheric packing or 1-MCP process the method for fresh-keeping red bayberry; Chinese patent 200710070967.7 discloses a kind of forecooling method based on Waxberry fruit refrigeration storing; Chinese patent 200710071278.8 discloses by control storage environment relative humidity and has reduced the method that Waxberry fruit rots; Chinese patent 200710068435.X discloses the method for the method control red bayberry postharvest disease that utilizes ethanol vapor; Chinese patent 200810210687.6 discloses a kind of method of utilizing oxirane, ozone, ultraviolet ray Waxberry fruit to be preserved front sterilization; Chinese patent 200910306097.8 discloses the method for utilizing the fresh-keeping red bayberry of anaerobism preliminary treatment.In sum, current Waxberry preservation mainly adopts cryopreservation in conjunction with the preservation method of chemical preservation.
Although chemical preservative is to there being certain effect on the Waxberry preservation, many artificial synthetic chemical preservatives day by day are subject to people and pay close attention in security.Plant is the natural treasure-house of Substance.Plants essential oil claims again essential oil, aromatic oil and volatile oil, belongs to the secondary metabolites in the plant.Studies show that in a large number the antipathogenic composition that contains in many plants, its active material mainly are essential oils.Research is found, the bay leaves oil of 20 μ L/L, galic essential oil, cinnamon oil, fourth flower bud oil and clove leaf oil can significantly suppress to adopt rear nectarine (Li Peng's rosy clouds etc., 2007), tomato (Li Peng's rosy clouds etc., 2008), fruit the rotting under the room temperature super-humid conditions such as apricot (Li Peng's rosy clouds etc., 2007); Rot in the cryopreservation process 22.5 the stifling processing of μ L/L clove leaf oil can not only significantly suppress the peach fruit, and effectively delayed the ripe senescence process (Wang Hongyan etc., 2007) of peach fruit; The stifling processing of 30mg/L thymol can almost completely suppress the generation (Chu etc., 2001) of sweet cherry fruit gray mold; 0.32% thymol immersion treatment can significantly reduce the generation (Liu etc., 2009) of citrus sour rot; 15 μ L/L citrals can suppress citrus green mold bacterium (Penicillium digitatum), Penicillium notatum (Penicillium italicum) and sour bacterium (Geotrichum candidum) isolated growth (Wuryatmo etc., 2003) fully.Therefore, exploitation may have preferably application prospect at fresh preservation take plants essential oil as main natural anticorrosion fresh-keeping method.
Summary of the invention:
The purpose of this invention is to provide and a kind ofly can effectively control red bayberry and adopt the rear red bayberry method for storing and refreshing that rots and keep fruit quality.
Red bayberry method for storing and refreshing of the present invention is characterized in that, may further comprise the steps:
(1) select finely to gather, eight to ninety percent ripe, have no mechanical damage and the Waxberry fruit of disease and pest, Waxberry fruit is carried out precooling treatment;
(2) surperficial with the Waxberry fruit of ethanolic solution even spraying after precooling of citral or thymol, the concentration of citral or thymol is 25～500 μ L/L in the ethanolic solution of described citral or thymol, every kilogram of Waxberry fruit is with the ethanolic solution 5～10mL of citral or thymol, then with Waxberry fruit directly with packed in cases or Waxberry fruit is positioned in the porose plastic casing first, and then use packed in cases, preserve.
Described Waxberry fruit is carried out precooling treatment, preferred precooling temperature is 0～20 ℃, and pre-cool time is 1～12 hour.
Described with the Waxberry fruit packed in cases, generally Waxberry fruit is carried out packed in cases by 1～2kg/ box.
Preferably 0～2 ℃ of storage, excess Temperature can shorten fresh keeping time in described storage.
The citral of 25～500 μ L/L of the present invention or the ethanolic solution of thymol, every liter is to prepare like this: citral or the thymol of 25～500 μ L are dissolved in the 1L absolute ethyl alcohol.
Red bayberry method for storing and refreshing of the present invention, first red bayberry is carried out suitable precooling treatment, and then through debita spissitudo (the too low bactericidal effect of concentration is not good, concentration Tai Gaoyi damages fruit) citral or the ethanolic solution preservative treatment of thymol, then with directly with packed in cases or pack with porose plastic casing first, use again packed in cases, under cryogenic conditions, can rot, keep fruit quality by the establishment Waxberry fruit.Adopt method of the present invention that Waxberry fruit is carried out preservation and freshness, fruit storage still can keep original quality after one month, and good fruit rate is more than 95%.
The invention has the beneficial effects as follows:
1. fresh-keeping theory is advanced: fruit water content height or storage environment humidity are too high all to increase the weight of the generation that Waxberry fruit rots.What conventional preservatives was used for the fresh-keeping use of Waxberry fruit mainly is the aqueous solution, but the aqueous solution has increased fruit humidity or moisture after processing, and has reduced the fresh-keeping effect of anticorrisive agent.The ingenious material boiling characteristics that utilized of the present invention, citral or thymol are dissolved in absolute ethyl alcohol to the Waxberry fruit processing of spraying, and ethanol and citral/thymol all have sterilizing function, gradually volatilization in storage, noresidue can not impact the red bayberry storage.In addition, the present invention is in conjunction with packed in cases, and is ventilated in the cryogenic conditions storage, can make Waxberry fruit (part has reduced fruit water content) under the part desiccation, can not form " dewfall ", thereby reduce the generation of fruit rot.
2. good refreshing effect: Waxberry fruit is adopted rear pathogenic bacteria and is mainly contained saccharomycete (Saccharomyces), Candida (Candida), Penicillium notatum (Penicillium), bud branch mould (Cladosporium), Aspergillus (Aspergillus) and fusarium (Fusarium) etc., and the inventor finds, the ethanolic solution of use citral or thymol can better suppress the growth of mentioned microorganism on the Waxberry fruit, in conjunction with packing, effectively reduce the generation of fruit rot and kept fruit quality.Use the Waxberry fruit after the present invention processes to preserve 30 days under 0～2 ℃, good fruit rate is more than 95%, and it is better that fruit quality and local flavor can keep.
3. safe: preservative substance is absolute ethyl alcohol and citral/thymol among the present invention, is Plant Secondary Metabolites matter, safety non-toxic.Natural lemon aldehyde is present in the essential oil of the many kinds of fragrant plants such as litsea citrate oil, lemongrass oil, lemon oil, limette oil, Citrus leaf oil; And thymol is mainly derived from the thick fruit of labiate thyme, thyme, wild marjoram, Dracocephalum moldavica and samphire celery etc.
Easy to use, can be practical: existing bibliographical information, plants essential oil are used for fresh preservation and mainly adopt fumigating system and infusion method.Fumigating system carries out in airtight space usually, and time 1-3 days, and then pack storage, complicated operation, but poor practicability; And the aqueous solution soaking method has reduced the effect of fruit storage.The present invention is simple to operate, need not large equipment investment, can use on a large scale on producing, and has a good application prospect.
The specific embodiment:
Following examples are to further specify of the present invention, rather than limitation of the present invention.
Embodiment 1:
Select finely to gather, medium well, have no mechanical damage and " east chief " Waxberry fruit of disease and pest, precooling is after 1 hour in 20 ℃ air-conditioned room, ethanolic solution with the citral of 100 μ L/L, by 5mL/kg fruit is carried out even spraying, then box-packed to enter size be the carton of 25 * 16 * 12cm by 1.5kg/ with fruit, sealing places 1 ℃ of storage.After 30 days, the fruit rate is more than 95% well for Waxberry fruit, and fruit quality does not change substantially.
Embodiment 2
Select finely to gather, medium well, have no mechanical damage and " east chief " Waxberry fruit of disease and pest, 4 ℃ of lower precoolings after 12 hours, ethanolic solution with the citral of 25 μ L/L, by 10mL/kg fruit is carried out even spraying, then box-packed to enter size be the carton of 28 * 20 * 12cm by 2kg/ with fruit, sealing places 0 ℃ of storage.After 30 days, the fruit rate is more than 95% well for Waxberry fruit, and fruit quality does not change substantially.
Embodiment 3
Select finely to gather, medium well, have no mechanical damage and " east chief " Waxberry fruit of disease and pest, 0 ℃ of lower precooling after 2 hours, ethanolic solution with the citral of 500 μ L/L, by 5mL/kg fruit is carried out even spraying, then be the carton of 25 * 12 * 10cm with fruit by the 1kg size of packing into, sealing places 2 ℃ of storages.After 30 days, Waxberry fruit well fruit rate is that fruit quality does not change substantially more than 95%.
Embodiment 4
Select finely to gather, ninety percent ripe, have no mechanical damage and " east chief " Waxberry fruit of disease and pest, 6 ℃ of lower precoolings after 6 hours, ethanolic solution with the citral of 100 μ L/L, by 7.5mL/kg fruit is carried out even spraying, then with fruit by 18/it is box-packed that to enter size be porose plastic casing (24 * 0.3cm of 23 * 12 * 4cm
2Aperture), the fruit of 4 plastic casings is put into the carton that size is 24 * 16 * 13cm, sealing places 1 ℃ of storage.After 30 days, the fruit rate is more than 95% well for Waxberry fruit, and fruit quality does not change substantially.
Embodiment 5
Select finely to gather, medium well, have no mechanical damage and " east chief " Waxberry fruit of disease and pest, 4 ℃ of lower precoolings after 4 hours, ethanolic solution with the thymol of 100 μ L/L, by 5mL/kg fruit is carried out even spraying, then box-packed to enter size be the carton of 25 * 16 * 12cm by 1.5kg/ with fruit, sealing places 1 ℃ of storage.After 30 days, the fruit rate is more than 95% well for Waxberry fruit, and fruit quality does not change substantially.
Embodiment 6
Select finely to gather, medium well, have no mechanical damage and " east chief " Waxberry fruit of disease and pest, 4 ℃ of lower precoolings after 12 hours, ethanolic solution with 25 μ L/L thymols, by 10mL/kg fruit is carried out even spraying, then box-packed to enter size be the carton of 28 * 20 * 12cm by 2kg/ with fruit, sealing places 0 ℃ of storage.After 30 days, the fruit rate is more than 95% well for Waxberry fruit, and fruit quality does not change substantially.
Embodiment 7
Select finely to gather, medium well, have no mechanical damage and " east chief " Waxberry fruit of disease and pest, 0 ℃ of lower precooling after 2 hours, ethanolic solution with 500 μ L/L thymols, by 5mL/kg fruit is carried out even spraying, then box-packed to enter size be the carton of 25 * 12 * 10cm by 1kg/ with fruit, sealing places 2 ℃ of storages.After 30 days, Waxberry fruit well fruit rate is that fruit quality does not change substantially more than 95%.
Embodiment 8
Select finely to gather, ninety percent ripe, have no mechanical damage and " east chief " Waxberry fruit of disease and pest, precooling is after 1 hour in 20 ℃ air-conditioned room, ethanolic solution with the thymol of 100 μ L/L, by 7.5mL/kg fruit is carried out even spraying, then with fruit by 18/it is box-packed that to enter size be porose plastic casing (24 * 0.3cm of 23 * 12 * 4cm
2Aperture), the fruit of 4 plastic casings is put into the carton that size is 24 * 16 * 13cm, sealing places 1 ℃ of storage.After 30 days, the fruit rate is more than 95% well for Waxberry fruit, and fruit quality does not change substantially.
Claims (3)
1. a red bayberry method for storing and refreshing is characterized in that, may further comprise the steps:
(1) select finely to gather, eight to ninety percent ripe, have no mechanical damage and the Waxberry fruit of disease and pest, Waxberry fruit is carried out precooling treatment;
(2) surperficial with the Waxberry fruit of ethanolic solution even spraying after precooling of citral or thymol, the concentration of citral or thymol is 25～500 μ L/L in the ethanolic solution of described citral or thymol, every kilogram of Waxberry fruit is with the ethanolic solution 5～10mL of citral or thymol, then with Waxberry fruit directly with packed in cases or Waxberry fruit is positioned in the porose plastic casing first, and then use packed in cases, preserve.
2. red bayberry method for storing and refreshing according to claim 1 is characterized in that, described Waxberry fruit is carried out precooling treatment, and precooling temperature is 0～20 ℃, and pre-cool time is 1～12 hour.
3. red bayberry method for storing and refreshing according to claim 1 is characterized in that, described storage is 0～2 ℃ of storage.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636770A (en) * | 2013-12-10 | 2014-03-19 | 浙江师范大学 | Coating preservation method of waxberry fruits |
| CN103609675A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive preservation method for waxberries by using vitamins and plant essential oil |
| CN104365822A (en) * | 2014-04-11 | 2015-02-25 | 浙江万里学院 | Method for keeping south grape fresh by using plant essential oil |
| CN106117867A (en) * | 2016-06-27 | 2016-11-16 | 苏州市鼎立包装有限公司 | A kind of bacteriostasis, preservation packaging material for food and preparation method thereof |
| CN106305999A (en) * | 2016-08-23 | 2017-01-11 | 陈小洁 | Strawberry antistaling agent |
| CN107006601A (en) * | 2017-04-28 | 2017-08-04 | 王耿文 | A kind of preservation method of red bayberry |
| CN108124921B (en) * | 2018-01-09 | 2021-11-26 | 中国医学科学院药用植物研究所 | Use of tsaoko essential oil and its emulsion as mildew inhibitor |
| CN108823043B (en) * | 2018-06-25 | 2021-06-04 | 四川旅游学院 | Tricholoma matsutake soaking wine capable of maximally retaining nutrients and preparation method thereof |
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| CN1041262A (en) * | 1988-09-23 | 1990-04-18 | 中国科学院华南植物研究所 | Natural fresh-keeping agent of fruits |
| CN101066069A (en) * | 2007-05-16 | 2007-11-07 | 广东工业大学 | Compounding process and usage of spice oil composition for preserving fruit |
| CN101112207A (en) * | 2007-08-23 | 2008-01-30 | 浙江大学 | Precooling method based on cold chain storage and transportation of waxberry |
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